Dinner

No Peek Chicken and Rice Casserole Recipe

ByMariam Harutyunyan February 20, 2026February 20, 2026

Introduction

No Peek Chicken and Rice Casserole is an easy, comforting meal that comes together in one dish. It’s perfect for busy weeknights when you want something hearty without a lot of fuss. Just assemble, bake, and enjoy a flavorful dinner with minimal cleanup.

A white baking dish holds a layered meal with a base of creamy white rice mixed with bright green peas and small pieces of orange carrots, giving a colorful contrast. On top, there are four large pieces of chicken breast, each coated evenly with a reddish-brown spice mix, creating a textured crust. The rice surrounding the chicken is slightly browned and bubbly from baking, and sprinkled green herbs add a fresh touch to the dish. A metal spatula rests under the rice, lifting a portion out, while in the background, a white plate shows a serving of the layered meal sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small boneless skinless chicken breasts (about 5-6 ounces each)
2 cups instant rice (or Minute rice)

1¾ cups reduced sodium chicken broth (or water)
1 (10.5 ounce) can condensed cream of mushroom soup

1 (10.5 ounce) can condensed cream of celery soup
1 cup frozen peas and carrots (optional)

¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon paprika

½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 375°F and grease a 9×13-inch glass or ceramic baking dish.

Step 2: Add the instant rice, chicken broth, condensed cream of mushroom soup, condensed cream of celery soup, and frozen peas and carrots (if using) to the dish. Stir well and spread the mixture evenly.
Step 3: Place the chicken breasts on top of the rice mixture, pressing down slightly to ensure good contact.
Step 4: In a small bowl, mix together the onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the seasoning blend evenly over the chicken breasts.

Step 5: Cover the dish tightly with foil and bake for 45 minutes without opening the foil (no peeking).
Step 6: Remove from the oven and let the casserole rest, still covered, for 10 minutes before serving.

Tips & Variations

For extra flavor, add a teaspoon of dried thyme or rosemary to the seasoning mix.

Swap out the frozen peas and carrots for other vegetables like corn or green beans.
Use chicken thighs instead of breasts for juicier meat.
If you prefer, substitute the cream of mushroom and celery soups with homemade cream sauce for a fresher taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm throughout. Avoid freezing as the texture of the rice and chicken may change.

How to Serve

A close-up view of a white plate with a serving of creamy rice mixed with green peas and small orange carrot pieces forming the bottom layer. On top sits a single piece of golden-brown baked fish, its surface evenly coated with a crispy, lightly spiced breadcrumb crust with small green herb sprinkles. The plate rests on a white cloth with green stripes over a white marbled surface. In the background, a white casserole dish filled with more of the fish and rice bake is partially visible, along with clear salt and pepper shakers on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables. Just make sure to chop them into small pieces so they cook fully during the baking time.

What if I don’t have condensed cream soups?

You can make a simple homemade cream sauce with butter, flour, milk, and broth to replace the canned soups. This will give you a fresher flavor and control over ingredients.